Introduction

This is a recipe in Jillian Michael's Master Your Metabolism book. It calls for 2 lbs of asparagus, but I only had 1, so I used some frozen cauliflower instead. I really liked this recipe, though I do not think it needs the added salt, or you could use reduced sodium broth instead of the regular it calls for. I also had to use more than 1 tsp of cornstarch to get it thick.
This is a recipe in Jillian Michael's Master Your Metabolism book. It calls for 2 lbs of asparagus, but I only had 1, so I used some frozen cauliflower instead. I really liked this recipe, though I do not think it needs the added salt, or you could use reduced sodium broth instead of the regular it calls for. I also had to use more than 1 tsp of cornstarch to get it thick.

Directions

Coat a skillet with cooking spray and heat on medium. Add asparagus, peppers, cauliflower, lemon zest, and 1/4 tsp. salt. Cook, stirring occasionally until vegetables just begin to soften, 5-7 minutes. Remove to bowl and cover. Add garlic and remaining 1/4 tsp. salt to skillet and sweat 1 minute. Add shrimp and cook 1-2 minutes more. Whisk cornstarch into chicken broth until smooth, then pour over shrimp. Cook and stir until thick and shrimp is pink and just cooked through, 2-3 minutes more. Remove from heat and stir in lemon juice. Serve over veggies. (I mixed everything together and served it that way. Mixed, it made 6 cups total, so 1.5 cups per serving)